ingredient information
Fish Brisling Smoked
The European sprat, Sprattus sprattus, also known as Bristling or Brisling, is a small, herring-like, marine fish. Found in European waters, it has silver grey scales and white-grey flesh. The fish is around 12% fat in its flesh and is a source of many vitamins. When used for food it can be canned, salted, fried, grilled, baked, marinated, and so on. The majority of Brisling sardines that are sold to the public are harvested off the coasts of Norway and Scotland. Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky,[1] Rauchbier, and lapsang souchong tea are also smoked. Pork ribs being smokedIn Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods such as apple, cherry and plum are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. Historically, farms in the western world included a small building termed the smokehouse where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations.